lemon, lime and passionfruit curd

passionfruit
The storage containers must be sterilised. Rinse takeaways [or your other containers] and their lids in water and microwave them on high for 2 minutes. This sterilises them…do not touch the inner surfaces with your hands.

Weigh the passionfruit pulp into a microwave bowl. Scoop the fresh passionfruit pulp into the bowl and push it under the passionfruit juice. Use four if they are juicy five if they are a little dry. Bring to the boil in the microwave on high, allow to stand for 10 minutes then, making sure not to crush the seeds strain through a coarse sieve to remove the seeds. Check that you have 300g and if not, top to 300g with Bouron and put into the thermo and bring to the boil.

Add the sugar and cornflour, whisk in and bring to the boil. Crack the egg yolks [whites reserved for another purpose] and whole eggs into a bowl and whisk together.

When the passionfruit is boiling, with the motor running add the eggs and bring to the boil. When it is thick and bubbling, remove the lid plug and add the butter. It will be very full..don’t panic!!! Let it sit for a couple of minutes to allow the butter to mostly melt. Return the lid plug, cover the top with a folded dry tea towel and hold it with your hand and mix together until the butter is fully incorporated.

Fill the containers, put lids on slightly ajar, stand on a rack to cool a little then cover with the lids. Refrigerate if you are going to use within a couple of days. If you want to keep for a couple of weeks, refrigerate overnight then vac the closed chilled packs and refrigerate. The curd freezes very well but needs to be thawed over 24 hours in a fridge.

lime and lemon
if I am using Meyer lemons, because they are sweet I cut the sugar back by about 50g

The storage containers must be sterilised. Rinse takeaways [or your other containers] and their lids in water and microwave them on high for 2 minutes. This sterilises them…do not touch the inner surfaces with your hands.

Weigh the lemon or lime juice into a microwave bowl. Bring to the boil in the microwave on high.

Weigh the sugar and cornflour, into the Thermomix. Crack the egg yolks [whites reserved for another purpose] and whole eggs into a bowl and whisk together.

When the lemon/lime juice is boiling, add it to the Thermomix and mix well. With the motor running add the eggs and bring to the boil. When it is thick and bubbling, remove the lid plug and add the butter. It will be very full..don’t panic!!! Let it sit for a couple of minutes to allow the butter to mostly melt. Return the lid plug, cover the top with a folded dry tea towel and hold it with your hand and mix together until the butter is fully incorporated.

Fill the containers, put lids on slightly ajar, stand on a rack to cool a little then cover with the lids. Refrigerate if you are going to use within a couple of days. If you want to keep for a couple of weeks, refrigerate overnight then vac the closed chilled packs and refrigerate. The curd freezes very well but needs to be thawed over 24 hours in a fridge.